Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gEggplant, peeled in stripes and diced
- 400 gTomatoes, finely chopped
- 3 tbspOlive oil
- 4 cloveGarlic, minced
- 1 tspGround cumin
- 1 tspSweet paprika
- ¾ tspFine salt
- 100 mlWater
- 15 gParsley, chopped
- 1 ½ tbspLemon juice
Make it
- Put the eggplant, tomatoes, oil, garlic, cumin, paprika, salt and water in a wide covered pan. Stir well and bring to a gentle simmer over medium heat.
- Cover, reduce the heat to medium-low and cook for 20 minutes, stirring every 5 minutes, until the eggplant is completely tender and crushes under a spoon.
- Uncover and mash roughly with a potato masher. Cook for another 8–10 minutes, stirring frequently, until excess liquid evaporates and the mixture holds a soft mound.
- Stir in the parsley and lemon juice. Transfer to a shallow bowl and serve warm, or let cool briefly before serving.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.